Tuna Mayo Onigiri

Say hello to the humble yet utterly delicious Tuna Mayo Onigiri, the ultimate Japanese comfort food that’s as easy to eat as it is to love. Whether you’re looking for a quick snack, a fun addition to your lunchbox, or a way to impress your foodie friends, this recipe is a game-changer. Think of it as sushi’s cooler, more laid-back cousin—perfect for road trips, picnics, or just scarfing down in your kitchen while binge-watching your favorite K-drama.

This recipe nails the trifecta of culinary perfection: simplicity, versatility, and an authentic taste of Japan. With just a handful of ingredients—rice, tuna, mayo, and seaweed—you can create adorable triangular morsels that pack a punch of umami goodness. And don’t let their small size fool you; these little guys are dense with flavor, much like that one friend who knows all the tea about everyone.

For our, this recipe is all about minimal effort for maximum wow-factor. Plus, we’ll tackle all the burning questions, like: Can I make these without a mold? (Yes, you can!) and What’s the best rice for onigiri? (Spoiler: It’s Japanese short-grain rice). So, roll up your sleeves and get ready to create a batch of onigiri that’ll have you saying “Oishii!” (delicious) with every bite.

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Tuna Mayo Onigiri

Cooking Method: Simmering Cuisine: Asian, Japanese Courses: Appetizer, Dinner, Lunch Recipe Keys: Healthy Kids Quick Meals Tasty

Difficulty: Beginner Prep Time 45 mins Cook Time 20 mins Total Time 1 hr 5 mins

Servings: 6

Description

An easy-to-make Japanese rice ball filled with creamy tuna mayo and wrapped in crispy nori. Perfect for lunch, snacks, or meal prep!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pinch Salt (For seasoning the rice)
• 300 g Japanese short-grain rice
• 150 g Canned tuna
• 2 tbsp Mayonnaise
• 1 sheet Nori (Cut into 6 strips)

Instructions

1. Cook the Rice

   Wash the rice thoroughly until the water runs clear. Add twice the volume of cold water and bring to a boil. Reduce heat and cook covered for 15 minutes. Rest for 10 minutes.

2. Prepare the Nori

   Cut the nori into 6 strips and lightly toast them.

3. Make the Filling

   Mix drained tuna with mayonnaise until creamy and well combined.

4. Shape the Onigiri

   Wet your hands, sprinkle them with salt, and take a handful of rice. Create a small well in the center, add tuna mayo, and cover with more rice. Shape into a triangle.
   

5. Add the Nori

   Wrap each onigiri with a strip of toasted nori.

6. Chill and Serve

   Refrigerate for 10 minutes before serving. Enjoy!

Keywords: onigiri, tuna mayo onigiri, Japanese rice ball recipe, how to make onigiri, easy onigiri recipe